Buttermilk is one among the most important dairy products regularly included in the diets of Indian subcontinent. Further, the supplementation of buttermilk with optimum combination of prebiotics and probiotics helps to improve its nutritional qualities and deliciousness. In view of the above facts, a study was made to develop functional buttermilk with prebiotic substances viz., honey and oligofructose and probiotic cultures viz., L. acidophilus and B. bifidum. The titratable acidity (percentage of lactic acid) values for control and treatments were in between 0.73 and 0.75. The pH of 4.5 was taken as the cut-off point in the fermentation process of buttermilk as this pH was reported to be the optimum level for production of good quality buttermilk. Mostly, all the samples were maintained a pH of 4.5 and showed no significant difference. The total solids, protein, fat showed a significant increase in the synbiotic buttermilk samples when compared to the control. The ash content of the synbiotic buttermilk samples showed a little increase as compared to the control. The titratable acidity and the pH were maintained in all the synbiotic buttermilk samples as that of control. Further, it ic concluded that functional buttermilk samples can be prepared with prebiotic substance (at two per cent levels) honey and oligofructose and probiotic cultures L.acidophilus and B. Bifidum with increased total solids, protein, fat and ash.
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